Recipes
Paper Wrapped Tom Yam Mullet with Lemongrass
Paper Wrapped Tom Yam Mullet with Lemongrass
Recipe Details
Mullet has moist oily flesh. Wrapping it with paper and baking with spices remove its muddy taste and enrich its flavour.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 180°C.Clean and pat dry the perch fish.Slice the lemongrass and galangal.
Step 2
Break the lime leaves into pieces.
Step 3
In a bowl, mix together the tom yum paste, lime juice, fish sauce and sugar.
Step 4
Place the mullet on the parchment paper, stuff half of the lemongrass, lime leaves, galangal and Thai basil inside the fish.
Step 5
Drizzle and rub the sauce over the fish.
Step 6
Place the rest of the lemongrass, lime leaves, galangal and Thai basil over the fish.
Step 7
Wrap the fish and place in the oven and bake it for 25-30 minutes or until the fish is cooked.
Step 8
Ready to serve.
Ingredients
General Ingredients
Mullet has moist oily flesh. Wrapping it with paper and baking with spices remove its muddy taste and enrich its flavour.
Step by Step Instructions
Step 1
Preheat the oven to 180°C.Clean and pat dry the perch fish.Slice the lemongrass and galangal.
Step 2
Break the lime leaves into pieces.
Step 3
In a bowl, mix together the tom yum paste, lime juice, fish sauce and sugar.
Step 4
Place the mullet on the parchment paper, stuff half of the lemongrass, lime leaves, galangal and Thai basil inside the fish.
Step 5
Drizzle and rub the sauce over the fish.
Step 6
Place the rest of the lemongrass, lime leaves, galangal and Thai basil over the fish.
Step 7
Wrap the fish and place in the oven and bake it for 25-30 minutes or until the fish is cooked.
Step 8
Ready to serve.